How to properly salt soups and broths: many housewives make mistakes
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Preparing soups and broths seems like a fairly simple task, since the dishes are prepared with minimal involvement of the cook.
However, if the slightest mistake is made by the cook, the first dish will be spoiled.
Details
First of all, we expect a refined taste from the broth. So, salt is indispensable here. As it turned out, not all housewives use the component correctly.
What mistake do many housewives make when adding salt?
Some are afraid of forgetting to salt the soup, so they add the ingredient at the very beginning. However, this is a gross mistake. If you cook broth with meat, it will become drier and not so tasty.
If you cook chicken or vegetable broth, you risk oversalting if you add salt too early. It is known that water evaporates, but the salt remains in the same concentration as at the beginning of cooking.
As a result, the broth will most often turn out to be oversalted.
Therefore, it is worth adding salt only in the middle of cooking. You can even leave it for the end of cooking.
It is also important to adhere to the proportions. If you are cooking 5 liters of broth, then two small spoons of salt will be quite enough.
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